It’s been a week or two since we had news abut a New York restaurant coming to our city, so it was with great relief that we learned Fig & Olive, which has three locations in Manhattan, is set ...

An earthy but luxurious starter is the fig and olive salad ($21) with haricot verts, olive tapenade, shaved fennel, Castelfranco chicory, sun-dried tomato, Gorgonzola, figs and candied pecans.

Cook's notes: Pit kalamatas by whacking them with the flat side of a cleaver or other instrument. The pit will pull out easily. Toast nuts in a 350-degree oven for about 10 minutes, monitoring for ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive ...

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive ...

Goat cheese and fig crostini: Fig crostini with caramelized onion, juicy figs and tangy goat cheese ($12) Baba ghanoush: Middle Eastern origins that is made of eggplant blended with tahini, garlic ...